Raspberry Yogurt Ice Pops Recipes

RASPBERRY-YOGURT ICE POPS

Steps:

• In a medium bowl, whisk yogurt and sugar to combine. In a blender, place 1 cup yogurt-sugar mixture (reserve the rest) with raspberries; puree until well blended. Press raspberry mixture through a fine-mesh sieve into another medium bowl (discard solids).
• Dividing evenly, layer yogurt mixtures in six 3-ounce ice-pop molds. Insert ice-pop sticks, and freeze until solid, 4 to 5 hours. To unmold ice pops, run warm water briefly over the molds.

RASPBERRY SHORTCAKE ICE POPS

Steps:

• Blend raspberries in a blender until pureed; pour raspberries through a sieve to strain seeds. Discard seeds. Blend seedless-raspberry puree, yogurt, sugar, and cottage cheese in a blender until smooth; pour mixture into ice pop molds or paper cups. Insert ice pop sticks into mixture and freeze until solid, at least 4 hours.

RASPBERRY-YOGURT POPS

Steps:

• In a medium bowl, whisk yogurt and sugar to combine. Transfer 1 cup to a blender and add raspberries; purée until well blended. Strain mixture through a fine sieve into another bowl, pressing to release as much liquid as possible; discard solids.
• Dividing evenly, layer plain and raspberry yogurt mixtures in six 3-ounce ice-pop molds. Insert wooden sticks and freeze until solid, about 4 hours (or up to 1 week). To remove, dip bottom of molds in warm water 2 to 3 seconds.
• Nutrition Information
• (Per Serving)
• Calories: 122
• Fat: 1.4g (0.8g Saturated Fat)
• Protein: 4.4g
• Carbohydrates: 23.8g
• Fiber: 0.5g